Mushy Rice With Pork (Arroz Atollado)
From Ecualombian 12 years ago
- 1 hour 20 minutes to make
- Serves 4-6 Servings
This type of rice is one of the signature dishes from Valle del Cauca in Colombia. This region in Colombia is famous for their dishes being traditional and homey. Every household has their own way of making Arroz Atollado, some add chicken and beef. Read more The texture of this rice is like risotto except it’s a bit more mushy then your al dente risotto. An easy flavorful one pot meal that’s great for serving guests or a family dinner. See less
Ingredients
- 6 Cups water shopping list
- 1 Pound pork loin Ribs, remove meat from bones & cut into bite size cubes (if you can find boneless then use that instead) shopping list
- 7 – 8 Ounces pork chops, Cut into bite size cubes shopping list
- 4 Small or 2 Large Chorizos, sliced (I used the Goya kind but a Spanish or Mexican chorizo is fine too) shopping list
- 2 Cups Hogao shopping list
- salt & pepper, to taste shopping list
- 1 Tsp Ground white pepper shopping list
- 1 1/2 Cup Dry long grain rice shopping list
- 2 Tbsp butter shopping list
- 3 small to medium size red potatoes, peeled & chopped shopping list
- 2 Hard Boiled eggs, chopped shopping list
- 1 Tbsp cilantro, chopped shopping list
- 1 Tbsp parsley, chopped shopping list
How to make it
- 1. Begin by making the stock. In a medium to large size pot or dutch oven add in the water, pork loin rib meat, and pork chops. Bring the heat up to medium high and cook for 30 minutes.
- 2. 5 Minutes before the pork and water are done cooking, in a small skillet saute the chorizo until brown and crisp; not burned. Then add it into the pork and water and stir to combine.
- 3. Then add in 1/2 of the hogao (which is 1 cup), salt, black pepper, and white pepper. Stir to combine. At this point taste the stock and see if your seasonings are to taste.
- 4. Bring heat down to Medium and add in the rice and butter. Stir and cook for 20 minutes or until you’re able to see the rice and most of the liquid has evaporated.
- 5. Add in the chopped potatoes and stir to combine. Cover pot and cook for another 15-20 minutes or until the potatoes are tender. If necessary add in water if the rice isn’t really soft.
- 6. When potatoes are tender turn heat off and stir in the chopped hard boiled eggs, cilantro, and parsley.
- 7. Serve alongside with fried green plantains and sliced avocados. Top the rice with the rest of the hogao. Enjoy!
- Note:
- You can save leftovers in an airtight container in the refrigerator for up to 2 days.
- I recommend to make the hogao first before making the rice.
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